Chemical and microbial analysis of Guava based Papaya fruit cheese
Pukhraj Meena and Indra Raj
Fruit cheese, as products sweetened with fruit pulp or juice concentrates are called, are now the fastest-growing part of the preserves market. Non-existent 10 years ago, the spreads now represent 12 % of the retail market. Without getting too technical about fruit cheese making, adequate proportion of sugar to fruit is necessary for a properly set product with good flavor, the result of the balance between fruit, sweetening and acidity. In this physico-chemical study, we take five parameters i.e. Moisture, TSS, Total sugar (%), Acidity & pH and treatments were T0, T2, T3 & T4 resulting F(Cal) is greater than F(Tab), So, result were more significant at 5% level of significance. The guava fruit’s availability is limited to several months it is highly perishable therefore it is essential to developed value added products so that they can be relished throughout the year.
How to cite this article:
Pukhraj Meena, Indra Raj. Chemical and microbial analysis of Guava based Papaya fruit cheese. Pharma Innovation 2017;6(7):278-285.